Photo Credit: chopchopmag.com
Something crazy happened earlier this week. I mean, really, truly unprecedented and nutso: My 10-year-old son made, and then ate, a salad. Although I’d desperately love to take credit for shocking turn of events, I can’t. Instead, I thank the editors of Chop Chop, a new quarterly food magazine for kids.
Now, I’m a food magazine whore, so I understand the appeal a handheld glossy can have in inspiring someone to cook. But it never occurred to me that this same medium would so entrance the under-aged set. But it did. As soon as the publication arrived, my son absorbed it cover-to-cover, put it down, and announced, “I want to make something.”
All the recipes are super-easy, straightforward and nutritious, from the green-and-bean quesadillas to the apple oat bars to the cheesy scrambled eggs. The magazine, whose advisory board is a who’s who of prominent physicians and public health professionals, is published by Kid2Kid, a Watertown, Massachusetts-based non-profit. Its nutritional message is authentically integrated into the bright colors and snappy, kid-focused writing (The New Yorker's Susan Orlean even contributes), so preachiness is not an issue.
Back to that salad, which included romaine, apples, cucumbers, and a lemony dressing: My son had two helpings, and I almost fell off my chair. Sorry Food & Wine, sorry Saveur, but Chop Chop’s just moved to the top of the stack.